Green Chile Chicken

This is one of my husbands favorite dishes (and mine too). My Mother in law gave me the recipe & I tweaked it just a bit. The chiles add such an amazing flavor to the chicken and the cheese is gooey and delicious. I usually serve it with black beans & roasted tomatoes and zucchini or with a southwestern salad. It’s a great dish to serve company – there won’t be any leftovers.

4 boneless skinless chicken breasts

2 eggs

Salt, pepper, garlic powder to taste

1-2 7 oz. cans whole mild green chiles halved

1 2.25 oz. can of sliced black olives

1/2 cup of cheddar, shredded (I use low fat)

1/4 cup of monterey jack or cotjia cheese, shredded

1-2 tbsp of mayonnaise (I use low fat)

Preheat the oven to 350 degrees.

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture & add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a baking dish. Cover each chunk of chicken with a green chile half. Mix cheese and mayonnaise in bowl. Sprinkle on top of chicken and green chiles. Top with black olives. Cook for 25 minutes at 350 degrees. My Mother in law also adds baby shrimp on top with the olives (it’s really good – but my husband doesn’t like shrimp so I don’t add it).

About Pam

My name is Pam and I am a stay at home mom with two children who inspire me to be a better cook. I love using fresh ingredients, organic when possible, and I like to experiment with different tastes and textures. I try to keep my recipes lower in fat but still tasting great. My favorite hobbies are cooking, photography, and blogging so I decided to combine them and create a recipe blog. It has been a wonderful way to organize my recipes and share them at the same time.

Comments

Have mercy! This looks fantastic! I bet it would taste good with shrimp, but I think I like your version better. Gosh, this jumps to the top of my list of things to make. Soon. Like really, really soon. Like right now. Yum!

I started out fully intending to follow the recipe for this dish, minus the olives (never could stomach them). Slowly things changed. First, I decided to cube the chicken so that it would cook faster. Then, I said, what the heck, let’s used diced chiles instead of whole. So, I put the cubed chicken, diced chilies, and egg into a bowl and mixed it all together really well. Then, as I was adding salt, pepper, and garlic powder, I thought, cumin would be good in this. So I added a couple off teaspoons or so of cumin. You know what really goes well with cumin? Chipotle chili powder! In went a teaspoon or so of that. Looking up, I saw that I had a yellow onion in the hanging basket. What the heck, let’s add that in, too. So, I chopped up the onion, and into the bowl it went. Everything mixed together really well, I poured it all into an 8×12 dish and topped with the cheese mixture. We were making some roasted butternut squash that called for 425 degrees, so that’s the temp I used, along with an additional 15 minutes of cooking time. Delicious! I’ll definitely be making this one again!

This recipe looks great, and I’m thinking of making it, but I have a couple of questions.
1. Are the chicken breasts bone-in, skin-on, or boneless-skinless, or something else. Normally you show a picture of the package so I can figure it out.
2. Is the quantity 4 breast halves, or 4 whole breasts?
Thanks.